Chef Poncho and his team aim to prepare dishes from the communities of the Oaxacan highlands. This region boasts a rich culinary tradition that Chef Poncho, a Zapotec born and raised in Santo Domingo Albarradas, His background in Oaxacan cuisine was further enriched by his experience cooking for indigenous migrant communities in Los Angeles. The term “lugya’h” translates to “the face and heart of the plaza” in Zapotec, capturing the essence of the bustling street markets throughout the Oaxaca highlands. These markets have served as vital communal spaces for centuries, playing a significant role in the social and cultural fabric of Indigenous communities in Oaxaca. They are places where seasonal products and everyday foods are sold and enjoyed.